Crunchy Blueberry & Ginger Oatmeal Maple Mousse
Gluten-Free // Makes 4-6
We believe that what products you cook on matters just as much as what you’re putting in your body! That’s why we’re partnering with our friends at Green Pan to bring this delicious Crunchy Blueberry & Ginger Oatmeal Maple Mousse using our Blueberry Flax Superfood Oatmeal Multipacks with Prebiotic Fiber & Green Pan's Ceramic Nonstick Cookware.
Prep time: 10 min
Cook time: 25 min
Richly sweet pure maple syrup combined with ginger, blueberry and warming spices make this light-as-air frozen mousse the perfect winter dessert. Paired with a deliciously crisp oatmeal crumble, this easy recipe is full of flavors and textures you’re sure to love!
2 packets Purely Elizabeth Blueberry Flax Superfood Oatmeal Multipacks with Prebiotic Fiber
3 tablespoons unsalted butter(or dairy-free butter)
1 tablespoon honey
3 tablespoons gluten-free all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg (freshly ground preferred)
Pinch of kosher salt, to taste
1/4 cup roughly chopped candied ginger, plus more for garnish
¾ cup pure maple syrup
½ teaspoon ground cardamom
1 cinnamon stick
3 room temperature eggs, separated
1 tablespoon sugar
1/4 teaspoon kosher salt
1 & 1/2 cups heavy whipping cream, cold(or dairy-free heavy whipping cream)
1 teaspoon pure vanilla extract or vanilla bean paste
1. Preheat oven to 350°F. Place a 10” GreenPan nonstick skillet on the stovetop over medium heat and add in the butter. Once the butter is melted take the skillet off the heat and stir in the honey until evenly combined, followed by all the remaining ingredients except the candied ginger.
2. Once the crumble mixture is evenly combined, spread it out in one even layer on the bottom of the skillet and transfer it to the oven. Bake for 12-15 minutes, stirring halfway through the time until the crumble is well browned and starting to crisp slightly.
3. Transfer the skillet to a wire rack and allow the crumble to cool to room temperature (it will finish crisping as it cools).
4. In a small GreenPan saucepan stir to combine the maple syrup and cardamom and drop in the cinnamon stick. Place the saucepan on the stovetop over medium-low heat and bring to a simmer, then remove from the heat and discard the cinnamon stick.
5. In a small heatproof mixing bowl, whisk the egg yolks, sugar, and salt until the yolks have become a pale yellow in color, thickened, and increased in volume. While constantly whisking quite fast, slowly drizzle in half of the warm maple syrup to temper the egg yolks. While again whisking quickly, transfer the tempered egg yolk mixture back into the saucepan to combine it with the remaining maple syrup.
6. Place the saucepan back on the stovetop over medium-low heat and cook, stirring regularly, for 3 to 4 minutes or until the mixture is thick enough to coat the back of a spoon. Immediately transfer the maple mixture out of the saucepan and into a large mixing bowl, then transfer it to the refrigerator to fully cool. (If you notice any bits of eggs in your finished maple mixture after cooking, strain through a fine mesh strainer before cooling.)
7. Once the maple mixture is cool, whip the egg whites in a mixing bowl (or using a stand mixer on high speed with the whisk attachment) until they are firm and hold stiff peaks.
8. In a separate bowl (or if using a stand mixer, transfer the egg whites to a new bowl and reuse the mixer), whip the heavy cream and vanilla to stiff peaks.
9. Using a flat silicone spatula, gently fold 1/3 of the whipped heavy cream into the maple mixture until evenly combined. Repeat with the second third, and then finally the last third – taking care to fold as gently as possible to keep as much air in the whipped cream as you can. Gently fold in the whipped egg whites, again being as gentle as possible, until no white streaks remain.
10. Fold in at least half of the oatmeal crumble (reserving some for garnish) along with the candied ginger. Transfer the mousse into a shallow baking dish, place plastic wrap directly on the surface of the mousse and freeze for 3 to 4 hours, or until set to your preferred texture.
11. To serve garnish with more of the reserved crumble and additional candied ginger if desired.